Local 360

Last days of summer... watermelon Gazpacho at our sister restaurant local 360 Vegan

Local 360 VEGAN is opening tomorrow.

We offer a plant based multiple course tasting menu
focusing on the seasonal and local produce of the pacific northwest.
Dinner is available Wednesday through Saturday 5-10
Reservation are encouraged.

Wild ginger from is an evergreen perennial that grows at a fairly fast rate. It sends up shoots from its horizontally growing rhizomes and creates a low mat-like ground cover. It has heart-shaped leaves and bell-shaped brown flowers that bloom in the spring. The edible rhizomes are long and spindly with a woody exterior. They are best when foraged in the fall and winter because they are large and flavorful, packed with stored nutrients for the upcoming dormant winter. Wild ginger root and leaves exhibit the quintessential aroma and flavor of ginger you would expect, but with stronger pepper notes. Wild ginger compliments carrot, garlic, scallion, cilantro, mint, honey, cream, chocolate and rum. We hope you will enjoy it infused in our alpine honey custard. .